There have been several instances lately where people who are unfamiliar with Celiac Disease or the gluten-free diet ask me what I can eat. They ask with strange looks on their faces after hearing what I can’t eat. If you take a step back & look at the big picture, there is really a lot more food that I can eat than food that I have to avoid. It just happens that the foods that I have to avoid are the most commonly known & available foods. So while I was running this morning on the treadmill (yes, I ran 8 miles before 7 AM 😉 ) I thought that I would document my entire day of gluten-free eats for everyone to see.
Pre-run snack – Banana that was not pictured because I hadn’t thought about doing this yet.
Breakfast – 2 Van’s Gluten -Free Blueberry Waffles topped with PB & Co’s Cinnamon Raisin Peanut Butter topped with Pumpkin Butter and more raisins. On the side I had a juicy white peach! YUM!!
Snack – Weil by Nature’s Path Goji Moji Bar
Lunch – Homemade corn tortilla chips (bake with Pam & sea salt at 350 for 10 min or less); Red quinoa (double the fiber of regular quinoa) topped with leftover half of a sweet potato & grilled veggies (eggplant, zucchini & okra), feta cheese & Frank’s Red Hot.
Dessert – Handful of dark chocolate covered cranberries & blueberries from Anthony Thomas (forgot to snap a picture of these).
Snack – Gluten-free Blueberry Chia Muffin
Dinner – Large salad w/mixed greens, cuke, tomato, carrot, radishes, pine nuts, dried apricots and Fat Free French dressing; Trader Joe’s GF French Roll topped with fresh sliced mozzarella, fresh basil, tomatoes & balsamic vinaigrette then broiled; the rest of my grilled veggies (eggplant, asparagus, zucchini & okra). Small glass (2-3 oz) of what was left of a bottle of Cabernet Sauvignon.
Dessert – Scoop of Turkey Hill Banana Split Ice Cream (OMG…TDF!) topped with blueberries & mini chocolate chips.
Think I am full now! Because it is summer, I have been incorporating all kinds of fresh fruit & veggies into my meals. Not only do I love my fruits & veggies, but they are naturally gluten-free, which is a huge bonus in my book.
